London Cheesecake

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(3 ratings)

Member recipe by peg5188

Servings

Serves 1 - 6 Portions

nostalgic food

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I have read that a few people like this with a more textured taste so they add Frangipane, I like it how it is and it is soo simple but if you do?

55g butter or margarine

55g caster sugar

1 free-range egg, beaten

40g ground almonds

1 tbsp plain flour

place the ingredients in a bowl and beat with an electric mixer until smooth and thoroughly combined.

Method

preheat the oven to 200.c before starting

unroll your packet of ready rolled pastry and mark out 12 squares with a knife, on a baking tray with greaseproof paper place 6 and these will be the base

on the 6 bottoms, spread a small layer of jam, dont use too much because it will run away, if you are using the frangipane add a small amount in a blob in the middle (if you would like to be more adventurous you can add sliced strawberry, blueberrys, whatever takes your fancy)

place the remaining pieces of pastry ontop of the pastry on the tray and squash down a little, then place in the oven for 20 minutes or depending on the oven type until it has a nice golden colour, then take out and set aside to cool

whilst the pastry is cooling is the time to make the icing, sift into a bowl and add 4 tablespoons at a time to the sugar and mix, the mixture should then start to thicken up and make a paste, keep stirring this to keep it manageable, when the pastry has cooled down then spoon onto the tops the icing sugar until all have a layer.
Now is the time to sprinkle the coconut ontop and here you have very easy cakes that you can do with children

Comments, questions and tips

I love cheesecakes with a layer of strawberry jam and almond paste (Franzipane?) in the middle. The best ones I ever had came from a bakers in a village called Halstead, in Essex. They were rectangular in shape and about 20 millimetres in thickness. I actually bought them in a shop in Colchester; the shop closed down, and I made a trip to Halstead to try and find them, but to no avail.

Anybody know anywhere to get shredded coconut or have a good recipe to make it from scratch..?? I cant get it anywhere!

fenifur

25th Jan, 2012

The traditional way is to add the frangipane - with that usually the jam and frangipane are kept to a blob in the middle to the puff pastry rises up all around it.

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If you want to use shredded coconut it is very difficult to find somewhere that sells it already made. Designated or toasted are sold but are not ideal for the recipe. The best way is to buy a fresh coconut and either grate it or put it in a food processor

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